HANDS-ON: 20 MIN. // TOTAL: 20 MIN. // SERVES 4
For an extra-quick meal, substitute 11/4 pounds of steamed peeled shrimp and skip cooking the shrimp in the skillet; add a little of the seasoning to the dressing instead. Both jicama and Granny Smith apples offer a slightly sweet crunch that complements the salad’s other ingredients and textures.
11/2 pounds peeled and deveined large shrimp
31/2 tablespoons extra-virgin olive oil
2 teaspoons All-Purpose Taco Seasoning (page 66) or store-bought organic taco seasoning
1/4 teaspoon kosher salt
6 cups chopped romaine lettuce
1/2 small jicama, or 1 Granny Smith apple, peeled and cut into matchsticks
11/2 tablespoons fresh lime juice
1 tablespoon honey
2 teaspoons balsamic or red wine vinegar
4 tablespoons crumbled cotija cheese, queso fresco, or feta cheese
1 Combine the shrimp, 1 tablespoon of the oil, the taco seasoning, and 1/8 teaspoon of the salt in a large bowl. Heat a grill or grill pan to medium-high and cook the shrimp for 2 to 3 minutes per side or until opaque throughout.
2 Place the lettuce and apple in a large bowl. Whisk together the remaining 21/2 tablespoons oil, the lime juice, honey, vinegar, and remaining 1/8 teaspoon salt. Pour over the lettuce mixture and toss well to coat the greens. Divide the salad evenly among four plates, and top evenly with the shrimp. Sprinkle each salad with 1 tablespoon of the cheese.
(SERVING SIZE: 1 SALAD): CALORIES 324; FAT 15G (SAT 3G, UNSAT 11G); PROTEIN 37G; CARB 12G; FIBER 4G; SUGARS 7G (ADDED SUGARS 4G); SODIUM 493MG; CALC 19% DV; POTASSIUM 15% DV
DAIRY-FREE OPTION: Omit the cheese, and sprinkle the salad with 2 tablespoons toasted pumpkin seed kernels (pepitas).